Buffalo Chicken Spinach Dip Recipe

This creamy, spicy Buffalo Chicken Spinach Dip is made with shredded rotisserie chicken, nutrient-rich spinach, and zesty buffalo sauce, ready in just 35 minutes. Bubbling cheese stretches from the baking dish as you scoop up the tangy, rich filling with a sturdy chip. I started adding spinach to feel better about eating the whole bowl, but it actually improves the flavor balance.

Why This Classic Works

Most people think you have to choose between spinach artichoke dip and buffalo chicken dip, but combining them creates something superior. The earthy flavor of the spinach cuts through the intense richness of the cream cheese and hot sauce, preventing flavor fatigue.

I learned the hard way that frozen spinach holds a deceptively large amount of water. If you don’t squeeze it until it’s practically dust, your dip will turn into a watery soup instead of a thick, clinging spread.

Buffalo Chicken Spinach Dip Ingredients

• 8 oz cream cheese, softened
• 1/2 cup ranch dressing
• 1/2 cup buffalo wing sauce (Frank’s RedHot is best)
• 1 tsp garlic powder
• 2 cups cooked chicken, shredded
• 10 oz frozen chopped spinach, thawed and squeezed very dry
• 1 cup sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 2 tbsp green onions, sliced (for garnish)

How To Make Buffalo Chicken Spinach Dip

1. Preheat and Prep: Preheat your oven to 375°F (190°C) and lightly grease a medium baking dish or cast-iron skillet.
2. Mix the Base: In a large bowl, beat the softened cream cheese, ranch dressing, buffalo sauce, and garlic powder until smooth and fully combined.
3. Fold Ingredients: Stir in the shredded chicken, dried spinach, and half of both the cheddar and mozzarella cheeses until evenly distributed throughout the base.
4. Bake: Transfer the mixture to the prepared baking dish, top with the remaining cheese, and bake for 20-25 minutes until the cheese is bubbling and slightly golden.

Recipe Tips

• Squeeze the spinach: Place thawed spinach in a clean kitchen towel and twist tightly to remove all excess liquid to prevent a runny dip.
• Use rotisserie chicken: Store-bought rotisserie chicken adds savory flavor and saves significant prep time compared to boiling your own breasts.
• Grate your own cheese: Pre-shredded cheese contains anti-caking agents that prevent it from melting into a smooth, cohesive layer.

What To Serve With Buffalo Chicken Spinach Dip

Serve this dip immediately with sturdy tortilla chips or toasted baguette slices to handle the weight of the cheese. For a lower carb option, crisp celery sticks and carrot slices offer a refreshing crunch that balances the spicy heat.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a 350°F oven until warmed through; freezing is not recommended as the dairy may separate and become grainy.

FAQs

Can I use fresh spinach instead of frozen? Yes, but you must sauté or steam it first until wilted, then squeeze out all the liquid before adding it to the mixture.

Is this dip very spicy? The heat level depends on your buffalo sauce, but the cream cheese and ranch mellow it out significantly.

Can I make this ahead of time? You can assemble the dip in the baking dish, cover it tightly, and refrigerate it up to 24 hours before baking.

Nutrition

• Calories: 320
• Total Fat: 24g
• Saturated Fat: 11g
• Cholesterol: 85mg
• Sodium: 890mg
• Total Carbohydrate: 6g
• Protein: 18g

Try More Recipes:

• Keto Low Carb Buffalo Chicken Dip Recipe
• Serve Buffalo Chicken Dip Recipe
• Buffalo Chicken Dip Sliders Recipe

Buffalo Chicken Spinach Dip

Recipe by Emily Mitchell

Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Creamy, cheesy Buffalo Chicken Spinach Dip combines shredded chicken, Frank’s RedHot, and spinach for a bubbling appetizer ready in 35 minutes. Perfect for game days, this hearty dip merges two party classics into one spicy, scoopable favorite.

Ingredients

• 8 oz cream cheese, softened

• 1/2 cup ranch dressing

• 1/2 cup buffalo wing sauce (Frank’s RedHot is best)

• 1 tsp garlic powder

• 2 cups cooked chicken, shredded

• 10 oz frozen chopped spinach, thawed and squeezed very dry

• 1 cup sharp cheddar cheese, shredded

• 1 cup mozzarella cheese, shredded

• 2 tbsp green onions, sliced (for garnish)

Directions

• Preheat your oven to 375°F (190°C) and lightly grease a medium baking dish or cast-iron skillet.
• In a large bowl, beat the softened cream cheese, ranch dressing, buffalo sauce, and garlic powder until smooth and fully combined.
• Stir in the shredded chicken, dried spinach, and half of both the cheddar and mozzarella cheeses until evenly distributed throughout the base.
• Transfer the mixture to the prepared baking dish, top with the remaining cheese, and bake for 20-25 minutes until the cheese is bubbling and slightly golden.